Easy California Roll Sushi Salad I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls. For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.
Ingredients
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Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
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Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
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Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.
Per Serving: 491 calories; protein 12.7g; carbohydrates 89.8g; fat 8.2g; cholesterol 17mg; sodium 948.7mg.